Oriental cream lentils

Ingredients for 4 servings:

• 250 g lentils
• 500 g potatoes, mainly waxy
• 100 g onion(s)
• 2 tbsp sesame oil or rapeseed oil
• 20 g ginger root
• 2 large garlic cloves
• ¼ tsp clove powder
• 1 tsp cumin powder
• ½ tsp cinnamon powder
• ½ tsp Pul Biber
• 400 g cream
• 500 ml vegetable broth or meat broth
• 2 dashes lemon juice
• Coriander or parsley, chopped
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 55 minutes; Total time approx. 13 hours 20 minutes

a bit spicy

Soak the lentils in cold water overnight. Peel the potatoes and cut into medium cubes. Dice the onion into smaller cubes. Finely chop the garlic and ginger. Heat the oil and fry the diced onion until golden brown. Remove from the heat, then lightly fry the garlic, ginger, cloves, cumin, cinnamon, and chili. Add the stock and cream. Drain the lentils and add them. Let everything simmer gently for about 30 minutes. Then stir in the diced potatoes and simmer gently for another 20 minutes. Season with salt, pepper, and lemon juice, and sprinkle with chopped coriander or parsley.